I love chowder, seafood and soup so when my husband told me he would make anything for dinner for my birthday I said how about Seafood Chowder!! This recipe is easy and delicious. We served it with a nice big loaf of crusty bread, which was excellent dipped in the broth.
If you have never made chowder before this is the perfect beginners recipe. Just follow the steps and you will have an excellent dish you will be proud of. This recipe is easily doubled for a larger group.
I’d love to hear what seafood options you choose to add to this, Enjoy!
|Prep time||25 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 10 minutes|
|Misc||Pre-preparable, Serve Hot|
- 1/4 cup butter
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 medium potao (peeled and diced)
- 1 pint water (or chicken broth)
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon Oregano
- 1 1/2 teaspoon celery salt
- 1 tablespoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon salt (optional)
- 1-2 drop Tabasco
- 1/2lb white fish (cod, sole or your favorite white fish)
- 1/2lb crab, shrimp, scallops, lobster (canned or fresh, add atleast 2 of these)
- 1/2 cup heavy cream (I used heavy whipping cream because I couldnt find just heavy cream and it was good)
- 2 litres whole milk
This soup is more flavorful the next day. Do all the steps and then refrigerate overnight. After refrigeration cook on low for 45-60 minutes. Do not allow the chowder to boil. Plus if this is for entertaining take the stress off yourself and prepare the day before the party.
Water is traditionally used in chowders but the chicken broth makes it more rich.
You will notice that the spices sit on top of the chowder. Give a quick stir before dishing up and you will get the right amount of spice.
|In a large dutch oven melt the butter over medium heat and saute the onions and celery, until soft for a few minutes.|
|Add the potato and then add enough water(or chicken broth) to barely cover. Cook the potato until just barely tender.|
|Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce. It will look like alot of spices but don't worry it's delicious.|
|Layer the fish and shellfish on top of the vegetables. Add the rest of your water or broth to cover. Cook only until fish barely flakes.|
|Now add the cream and milk. If you think you are going to run out of room them skimp on the milk NOT the cream.|
|Allow the chowder to warm through. Keep on a bare simmer until serving.|
Great place for Dutch Ovens